top of page

British Spelt Grown in Egland. Pasta made by Italian Artisan Pasta Makers the Carleschi Family in Hertfordshire


Their story starts in 2013 when they asked themselves, ‘why does all dry pasta come from Italy when there are amazing grains and flour of exceptional quality available in the UK?’.
From then on they started looking for a way to create premium quality dry pasta from British stoneground spelt. It took 6 years of experimenting and refining to perfect the artisan method of making pasta that we use today.
In 2019 they finally launched Pastificio Carleschi (Past-if-each-yo Car-less-key); being the first British Artisan Organic dry pasta made in the UK. 


Spelt, a hulled wheat, has less gluten than bread wheat and a rich nutty flavor. The earliest evidence of spelt is from 6000 BCE in the Caucasus region and southeastern Europe. Eight hundred years ago, Hildegard de Bingen, a German mystic-botanist-artist, praised spelt’s qualities: “Spelt is the best of grains. It is rich, nourishing and milder than other grain. it produces a strong body and healthy blood to those eat it and makes the spirit light”.

Spelt is an excellent source of carbohydrates and dietary fiber. It is particularly rich in iron, magnesium, phosphorous, zinc and niacin (vitamin B3) as well as micronutrients such as calcium and vitamin E.
Their Spelt Conchiglie are made with stoneground wholegrain spelt so that none of the amazing nutritional and health benefits of this grain are lost in the milling process. Not to degenerate any of the vitamins, we produce and dry our pasta at low temperature. The same bouquet we enjoy when mixing spelt flour with water we recognise in our finished dry pasta as a sign that nothing is lost in our artisan process. Spelt tastes of toasted almond, light brown walnut, toffee, caramel.



Click here for more info:


Sold as 500g including Reusable Compostable Tin-Tie Bag

Spelt Conchiglie. Wholemeal. Organic /500g

    bottom of page